Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties
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- 作者：Dipsikha Kalitaa ; Bipul Sarmab ; Brijesh Srivastavaa ; brijesh@tezu.ernet.in" class="auth_mail" title="E-mail the corresponding author
- 关键词：Germination temperature ; Germination potential ; Amylolytic activity ; Alpha amylase activity ; Starch degradation ; Reducing sugar ; Morphological changes
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：67-75
- 全文大小：1965 K
文摘
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Based on the amylose content viz. low amylose (LR) and high amylose (NR) paddies were selected for germination.
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The embryo development was observed in only two germinating temperatures i.e. 30 and 35 °C.
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Higher amylolytic activity and starch degradation observed in NR compared to LR.
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Pin holes, eroded surface from micrographs, loss of % crystallinity and change in FTIR peaks observed during malting process.
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NR paddy was found more suitable for malting at 30 and 35 °C.